This slow cooker Amish-style bread pudding is the kind of humble dessert that has quietly fed farm families for generations. It’s built on simple pantry staples and the good sense of not wasting a single heel of bread. You warm the milk, pour it over a pile of cubed stale bread in the slow cooker, add just three more ingredients, and let time and gentle heat do the rest. The result is a comforting, custardy pudding that tastes like it came from a church basement potluck or a farmhouse kitchen, the sort of dessert you can plan a whole Sunday supper around.
Serve this bread pudding warm, scooped straight from the slow cooker into bowls. A drizzle of cream or a splash of milk over the top is lovely, and a spoonful of applesauce or a handful of fresh berries alongside adds a bit of brightness. It’s also wonderful with a cup of hot coffee or tea in the evening, or with a glass of cold milk for breakfast the next morning. If you like a little extra sweetness, pass a small pitcher of maple syrup or warm caramel sauce at the table.
Slow Cooker Amish Bread PuddingServings: 6-8
Ingredients
8 cups cubed stale white or country bread (about 12–14 oz)
3 cups whole milk
3/4 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or cooking spray so the pudding doesn’t stick.
Cut stale bread into roughly 1-inch cubes. Measure out about 8 cups and place the cubed bread directly into the bottom of the prepared slow cooker, spreading it into an even layer.
In a medium saucepan over low heat, add the milk and granulated sugar. Warm gently, stirring often, just until the sugar dissolves and the milk is warm to the touch but not boiling. Remove from heat.
In a medium bowl, whisk the eggs and vanilla extract together until well combined.
Slowly pour a small amount of the warm milk mixture into the eggs while whisking constantly to temper them, then whisk in the rest of the warm milk mixture until smooth.
Standing over the slow cooker, pour the warm milk and egg mixture evenly over the cubed bread, making sure all the bread gets moistened. Gently press down any dry pieces with the back of a spoon so they soak up the custard.
Cover the slow cooker with its lid. Cook on LOW for 3 to 4 hours, or until the bread pudding is set in the center and a knife inserted in the middle comes out mostly clean with just a bit of moist custard.
Once done, turn off the slow cooker and let the bread pudding rest, covered, for about 15 minutes to firm up slightly before serving. Serve warm directly from the slow cooker.
Variations & Tips
You can swap in part evaporated milk or half-and-half for a richer pudding, keeping the total liquid at 3 cups. If your bread is very soft or fresh, cube it and let it sit out on the counter for an hour or two to dry a bit, so it holds its shape better. For a cinnamon version, whisk 1 to 2 teaspoons ground cinnamon into the sugar before warming the milk. A handful of raisins or dried cranberries can be scattered over the bread before you pour on the warm milk mixture, though this will add an extra ingredient beyond the basic five. If you prefer a less sweet pudding, reduce the sugar to 1/2 cup. Food safety tips: Warm the milk gently and do not let it boil, as overheated milk can curdle when mixed with eggs. When tempering the eggs, add the warm milk slowly while whisking constantly to avoid scrambling. Once the custard mixture is poured over the bread, start the slow cooker promptly and cook on LOW; do not leave the raw egg mixture sitting at room temperature for extended periods. Leftover bread pudding should be cooled, covered, and refrigerated within 2 hours of cooking, and eaten within 3 days. Reheat leftovers thoroughly until steaming before serving.
